Chick-Fil-A Chicken Sandwich

Ingredients:
Kosher salt
Sugar
2 large boneless skinless chicken breasts,
 split horizontally into 4 cutlets
2 teaspoons paprika
2 tablespoons black pepper
1/2 teaspoon cayenne pepper
1 teaspoon powdered MSG (optional)
1 cup milk
2 large eggs
1 1/2 cups all-purpose flour
2 tablespoons powdered non-fat milk
1 teaspoon baking powder
2 quarts peanut oil
4 soft hamburger buns, toasted in butter
8 dill pickle chips

Procedures:
Dissolve 1/2 cup kosher salt and 1/4 cup sugar in 1 quart of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit for at least 6 hours and up to
overnight.

Meanwhile, combine paprika, black pepper, cayenne pepper, and MSG (if using), in a small bowl. Set aside

Whisk together milk and eggs in a medium bowl. Set aside.

Combine flour, non-fat milk powder, baking powder, 1 teaspoon kosher salt, 2 teaspoons sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogeneous. Drizzle 3 tablespoons
milk/egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.

In a large wok, deep fryer, or Dutch oven, preheat oil to 350°F.

Remove chicken breasts from brine and pat dry with paper towels. Season on all sides with remaining spice mixture. Transfer to milk mixture and turn to coat. Working one cutlet at a time, allow
excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift
cutlet, shake off excess flour, then slowly lower into hot oil. Repeat with remaining breasts.

Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Transfer to a paper towel-lined plate.

Place 2 pickles on each bottom bun and a fried chicken cutlet on top. Close sandwiches, then cover with an overturned bowl or aluminum foil and allow to rest for 2 minutes to steam buns. Serve immediately.

Makes: 4 Sandwiches

Source: The Secret Recipe Forum

Panera Turkey Artichoke Panini

Ingredients:
1 loaf pesto focaccia bread
8 oz. freshly sliced turkey
4 oz. spinach artichoke spread
2 oz. asiago cheese
1 small red onion, diced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1-2 tomatoes, sliced ( 6-8 slices)
1 pinch salt and pepper

Procedures:
Preheat panini grill to medium temperature.

In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.

Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle.

Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.

Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.

Serves: 2 person

Source: Recipe4Living

Red Lobster Fresh Tuna Club

Ingredients:
24 oz (4- 6 oz portions) fresh tuna
1 tsp sea salt
black pepper to taste
12 slices sourdough bread
1/4 cup softened butter
1/4 cup grated parmesan cheese
2 each sliced vine ripened tomatoes
2 tsp pure olive oil or canola oil
2 cups arugula
2 tbsp (approx) extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp Basil mayonnaise (recipe follows)

Procedures:
Season tuna with salt and pepper.

Brush bread with softened butter and sprinkle with Parmesan cheese.

Toast bread in oven under broiler, remove and hold warm.

Heat pure olive oil in non stick skillet over medium high heat.

Place tuna in pan and sear approx. 2-3 minutes on each side. This should produce a Medium Rare piece of tuna, simply increase cooking time for a different doneness.

Remove tuna from pan.

Assemble sandwich in the following manner:

1. One slice of bread
2. Top with arugula, two slices of tomato, and drizzle with small amount of Extra virgin olive oil and balsamic vinegar
3. Top with another slice of bread
4. Brush with basil mayonnaise
5. Top with two slices of tomato and piece of tuna
6. Top with remaining slice of bread

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Basil Mayonnaise:

1 cup mayonnaise
1/4 cup sour cream
1 tbsp pesto
Sea or kosher salt to taste

Combine all ingredients in bowl and mix well

Season to taste with salt

Store refrigerated


Serves: 4 person

Source: Red Lobster

Lucques' Grilled Cheese With Shallots

Ingredients:
2 large shallots
3 tablespoons unsalted butter, divided
1/2 teaspoon thyme leaves
Salt, pepper
2 slices country white bread, sliced 1/2 -inch thick
5 ounces Cantal cheese, sliced 1/8-inch thick

Procedures:
Preheat the oven to 400 degrees F.

Cut the shallots in half lengthwise and peel them. Place the shallots cut-side down. Slice lengthwise into about one-eighth-inch wedges. In a small sauté pan, melt 1 tablespoon of the butter over medium heat. Add the shallots and thyme and season lightly with salt and pepper. Reduce the heat to medium-low and cook gently,
stirring often until the shallots are caramelized, about 10 to 15 minutes. Remove from the heat and set aside.

Heat a cast iron or heavy-bottomed sauté pan over medium heat. Add the remaining butter and swirl in the pan until it is melted. Place the two slices of bread in the pan and toast for a minute or two until just beginning to color. Divide the cheese evenly between the two pieces and top with the shallots.

Place the pan in the oven and cook 5 to 6 minutes until the cheese is melted and the bread is golden and crispy. Remove to a cutting board and carefully assemble the sandwich, placing together the two slices of bread. Cut in half on the diagonal and serve immediately.

Serves 1-2 person

Source: LA Times

Dave & Buster's Roasted Turkey Avocado BLT

Ingredients:
5 thin slices Oven-roasted turkey breast
2 slices whole wheat, multi-grain bread
3 slices bacon
1/2 fresh avocado, sliced
2 romaine lettuce leaves

1 slice tomato

1 tablespoon mayonnaise
salt, to taste
black pepper, to taste

Procedures:
Cook the bacon slices until they are crispy.

While the bacon is cooking, lightly toast the bread.

Spread some mayonnaise on one side of each piece of bread. Season with salt and pepper, to taste.

Place the sliced turkey on top of one of the pieces of bread. Then top the turkey with the lettuce, tomato, bacon and avocado slices - in that order.  Top with the remaining slice of bread.

Makes 1 sandwich

Guacamole Open Club Sandwich

Ingredients:
6 slices Russian rye bread
Softened butter
3 cups finely shredded lettuce
3 tomatoes, thinly sliced
*Sandwich Mix
1 cup creamy, thick Blue cheese salad dressing
12 slices crisply cooked bacon
12 pitted ripe olives
Water cress sprigs, if desired

Procedures:
- Spread butter on bread and place on serving plates.
- Cover each bread slice with 1/2 cup shredded lettuce.
- Place 3 or 4 tomato slices on lettuce.
- Cover each sandwich with 1/3 cup Sandwich Mix, spreading lightly.
- Pour dressing diagonally across sandwich in both directions.
- Place 2 olives in center of each sandwich.
- Place 2 bacon strips diagonally alongside olives, one on either side.
- Serve, open face, with watercress sprigs, if desired.


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*Sandwich Mix
2 cups (2 medium) finely diced ripe avocado
1/4 cup finely chopped green onion with tops
2 tbsp lemon juice
1 1/2 tsp salt
1 tsp pepper
1/2 tsp garlic salt

- Mix together, avocados, green onions, lemon juice, salt, pepper and garlic salt. Let stand at room temperature for 15-minutes.
Makes about 2 cups.
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Makes 6 open face sandwiches.